Fruity Mini Cheesecake
Next time you're entertaining your girlfriends, make an elegant statement with
1 cup butter (200 grams)
½ cup powdered sugar
1 ½ cup flour
1 tbsp corn flour
For the Filling:
350 grams cream cheese, at room temperature
1 can Goody Velor Sweetened Condensed Milk
¼ cup lemon juice
1 tsp vanilla
For the topping:
1 cup Goody Pineapple, Tidbits
1 cup fresh strawberries, cut
- Preheat oven to 350°F (150°C)
- Mix all base ingredients in a mixer until you get firm dough. Spread dough in the molds of a cupcake baking pan (no need to grease the pan). Make sure to cover the base and edges of each cupcake mold with the dough. Use a fork to gently make small holes on the bottom of the dough so that the pastry doesn’t rise.
- Place the dough in the oven for 20 minutes (After 10 minutes of baking, press down dough with a fork or the back of a spoon to stop dough from rising). When dough is golden, take out of oven and set aside to cool. Then remove the pastry shells from the pan to avoid sticking.
- For the filling: Whisk cheese with a cake mixer. Add condensed milk, lemon juice and vanilla. Place some cheese filling in each pastry shell and cool for at lease 2 hours. Decorate with pineapple and cut strawberries and serve.